Papua New Guinea 219

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recipe: 219

origin: Papua New Guinea

cocoa: 69%

roast: light

conche: medium

product notes: fruity, earthy

awards: Gold Metal, Northwest Chocolate Festival 2012


Rich volcanic soil and up to 102 inches of annual rainfall make the Markham River Valley in eastern Papua New Guinea home to some of the most unique cacao in the word. Seasonal harvests from a single estate plantation are wood-box fermented for five days to develop complex flavors.  Our light roast creates a delightful mix of acidic and tropical fruity notes with an ever changing complexity.  Days of stone grinding achieve a silky texture.  Next, the chocolate is heated, mixed and aerated, this is conching. Our medium conche step mellows some of this cacao's bold tropical character while leaving a distinctively sharp flavor.

Compare 219 with recipe 222 to experience how conching dramatically changes chocolate flavors.  

More about Fresco's Award Winning Chocolate

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